This Strawberry Almond Cake is extra moist, slightly nutty, tender, and full of strawberries. It is buttery and delicious, and the almond flakes on the top provide a great crunch!
A combination of strawberries and almonds makes a super delicious treat. Almond meal makes this Strawberry Almond Cake super moist and tender, and strawberries provide a great fruity flavor.
Soft and Moist Strawberry Almond Cake
This recipe is inspired by one of my blog’s famous recipes, Orange Almond Cake. The cake is eggless, easy to make, and requires only a few ingredients.
I love the vibrant color of strawberries, and I always try to make recipes with them. I especially like to make desserts with them. You will find various strawberry recipes on my website, like Strawberry Lassi, Bhapa Doi with Strawberry, Strawberry Bread Eggless, Eggless Strawberry Muffins, and Strawberry Milkshake.
So, coming back to this Strawberry Almond Cake, it bursts with fresh strawberries. It contains ground almonds and flour and is topped with almond flakes.
This cake is flavorful and does not need frosting or glaze. It is easy to make, and like most of my other recipes, a stand mixer or electric mixer is not needed.
Why You Will Love This Cake
- This Strawberry Almond Cake is eggless and vegetarian.
- It is moist, tender, and delicious.
- The cake is studded with strawberries.
- It has the goodness of almonds.
- It can be a quick dessert at any time.
- There is no need to frost the Strawberry Almond Cake.
Ingredients and Notes
- Flour: I have used unbleached, all-purpose flour to make this cake, and I will recommend the same.
- Almond Meal: Almond meal is nothing but ground almonds (with skin). It is easy to make almond meal at home. For the details, check out Homemade Almond Meal / How To Make Almond Meal.
- Baking Powder and Baking Soda: These are essential leavening agents for the cake to rise. Do not interchange them. Also, make sure that they are active and not expired.
- Salt: It adds a contrast to the sweetness of the cake.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave it at high for 30 to 35 seconds. If heating in a pan over the stovetop, heat the butter only until it just starts melting.
- Sugar: 10 tablespoon or 125g of sugar makes the cake moderately sweet. However, you can add ¾ cup or 150g of sugar to make it sweeter.
- Milk + Vinegar: The milk and vinegar mixture will make the DIY buttermilk, making the cake moist and tender.
- Vanilla: It provides a sweet and warm flavor to the cake. Use pure vanilla extract for the best flavor.
- Strawberries: Use fresh strawberries and chop them evenly for even distribution. If you choose to use frozen strawberries, do not thaw them.
- Almond for Garnishing: I have used almond flakes for garnishing. But you can top the cake with chopped almonds or almond slivers.
How To Make Strawberry Almond Cake
- Preheat the oven to 350°F.
- Grease and line an 8-inch round cake pan with parchment paper.
- Add 1 teaspoon of white vinegar to the milk, stir well, and set it aside.
- Whisk the flour, almond meal, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix butter, sugar, and vanilla until well combined, and the mixture is smooth.
- Add dry ingredients and milk+vinegar mixture into the wet ingredients.
- Mix until everything is just combined.
- Do not overmix.
- Add chopped strawberries and gently fold them into the cake batter.
- Transfer the batter to the prepared baking pan.
- The batter will be thick, so spread the batter evenly using an offset spatula or spoon.
- Top with some chopped strawberries and flaked almonds.
- Instead of flaked almonds, you can also top it with chopped almonds or almond slivers.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 30 minutes of baking time.
- Remove from the oven and transfer the pan to a wire rack.
- Let the cake cool completely in the pan before removing and slicing.
Serving and Storing Suggestions
Let the cake cool completely before slicing. It is elegant and delicious without frosting, but a light dusting of icing sugar on top will make a beautiful presentation.
Serve the strawberry almond cake with a scoop of ice cream or whipped cream if desired.
Or serve the cake slice with more fresh strawberries.
This cake will keep tightly covered at room temperature for two days.
Store the leftover cake in the fridge in an air-tight container for up to five days.
Baking Tips For Strawberry Almond Cake
Measurements: Use a kitchen scale to measure the ingredients for the best results.
Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
Milk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake.
Strawberries: I will highly recommend using fresh strawberries. But if you choose to use frozen strawberries, add them to the batter as frozen, do not thaw.
Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
More Delicious Cakes
Recipe Card
Strawberry Almond Cake (Eggless)
Equipment
- Kitchen Scale
- Mixing Bowls
- 8-inch Round Cake Pan
Video
Ingredients
- 1½ cups (180g) all-purpose flour
- ¾ cup (75g) almond meal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (84g) unsalted butter melted
- 10 tablespoon (125g) granulated sugar
- ½ cup (120ml) milk + 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup (150g) chopped fresh strawberries
- Flaked almonds or slivered almonds to garnish
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Add 1 teaspoon of white vinegar to milk, stir well and set it aside.
- Whisk the flour, almond meal, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix butter, sugar, and vanilla, until well combined, and the mixture is smooth.
- Add dry ingredients and milk+vinegar mixture into the wet ingredients. Mix until everything is just combined. Do not overmix.
- Gently fold in the chopped fresh strawberries.
- Transfer the batter to the prepared baking pan. Top with some chopped strawberries and flaked almonds. Instead of flaked almonds, you can also top it with chopped almonds or almond slivers.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 30 minutes of baking time.
- Remove from the oven and transfer the pan to a wire rack. Let the cake cool completely in the pan before removing and slicing.
Serving and Storing Suggestions
- Let the cake cool completely before slicing. The cake tastes delicious without any frosting, but lightly dust icing sugar on top for a beautiful presentation.
- Serve the strawberry almond cake with a scoop of ice cream or whipped cream if desired.
- Or serve the cake slice with more fresh strawberries.
- This cake will keep tightly covered at room temperature for two days.
- Store the leftover cake in the fridge in an air-tight container for up to five days.
Notes
- Measurements: For the best results, use a kitchen scale to measure the ingredients.
- Ground Almonds: If you are making an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds, and it will ruin the cake.
- Butter: Melt the butter and let it cool down slightly before mixing with other ingredients.
- Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
- Milk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake.
- Strawberries: Try to use fresh strawberries. But if you want to use frozen strawberries, add them to the batter as frozen, do not thaw.
- Mixing The Batter: Do not overmix the batter to get the soft and tender cake.
- Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
Sonali Gangil says
Randomly stumbled upon this egg free recipe and used it for muffins instead. Everyone at home absolutely loved them. The taste of fresh strawberries and crunch of almond on top made them extra special.
Jigna says
Hi Sonali, thank you for trying the recipe and providing your feedback.
I loved the idea of turning this cake to muffins!